Clare’s Red Kidney Bean Cake
Who knew kidney beans could look so festive!
Calories per serving: 250
Prep time: 5 minutes
Cooking time: 30 minutes
400 g tin red kidney beans, drained and rinsed (see note)
1 tbsp vanilla extract
5 small eggs
150 g coconut oil
15 large soft pitted dates, diced
60 g cacao powder
1 tsp baking powder
½ tsp ground cinnamon
150 g fresh raspberries or diced rhubarb
- Preheat the oven to 150ºC. Grease a 20 cm round cake tin and line the base with lightly greased baking paper.
- In a moderate- sized bowl blend the kidney beans, vanilla extract, eggs, 1 tbsp water, a pinch of salt and the coconut oil until smooth (about 4-5 minutes). Then add the rest of the ingredients and mix them together well.
- Pour the mixture into a cake tin, gently press the raspberries into the surface then bake it for about 30 minutes.
- Remove the cake from the oven and leave it to cool for 10 minutes before turning it out on a rack.
Tip: You can use this mixture to make cupcakes. Use a 12-hole tray, lined with paper cases. They need slightly less cooking time: 15-20 mins.
Note: Drain and rinse all tinned beans and lentils prior to use (the drained liquid usually contains starch and salt, which is not required). The drained weights and calories of tinned ingredients will vary (sometimes significantly) from brand to brand.
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